Cheesy Scalloped Potatoes
ELLE Gourmet's recipe for creamy scalloped potatoes with cheddar and Parmesan cheese.
Ingredients
- 2 tsp butter softened
- 8 Yukon Gold Potatoes 2½ lb/1 kg
- 1 cup shredded aged cheddar cheese
- ½ cup grated Parmesan
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup 35% whipping cream
- ½ cup milk
- 2 tbsp butter melted
Instructions
- Preheat oven to 400°F. Lightly butter a deep round or oval 8- or 9-inch oven-safe casserole dish.
- Peel and thinly slice potatoes into ¼-inch thickness using mandoline or sharp knife, reserving end slices for another use. Place potatoes in large bowl.
- In another bowl, stir together cheddar, Parmesan, onion powder, garlic powder, paprika, salt and pepper, tossing to combine. Stir in cream and milk. Pour over potatoes; using your hands, separate and evenly coat slices with the mixture.
- Pick up potatoes and, being sure to get some cheese in between, stack edges upright in a tight concentric circle – like dominos – in prepared dish. Fill in centre with remaining slices; pour over any remaining cream mixture.
- Drizzle top with melted butter. Cover tightly with foil, then place on a baking sheet. Bake for 1 hour; uncover and bake until top is golden and crispy, 25 to 30 minutes. Let stand for 10 minutes before serving.